In order to investigate the effects of ultra high pressure on the characteristics of white shrimp during cold storage, white shrimp were treated with different ultra high pressure groups(200, 400, 600, 700 MPa）and sensory evaluation, the total microbial amount and chemical indices were compared among different pressure groups. The results showed that most of the microbes could be inactivated for the ultra high pressure treatment, the accumulation of total volatile basic nitrogen (TVB-N) was restrained, and the change of pH value was delayed. The shelf life of white shrimp was prolonged with the enhancement of high pressure. High pressure treatment could make fresh shrimp with boiled flavor in some degree. Trements of 400 Mpa and 600 MPa aggravated blackening. However, melanotic reaction was not observed during the whole storage of shrimp treated by 700 MPa. High pressure could change the metabolizing of ATP and its metabolites, but did not impact the metabolic pathway of AMP decomposition. High pressure treatment can improve the quality of white shrimp during cold storage and is a potential technique for the cold storage of white shrimp